JPH08116858A - Method of making bun - Google Patents

Abstract

PURPOSE: To provide a method of making bun which dissolves the defects in the conventional straight dough process and the sponge dough process and increases their merits, particularly improves the taste of the bun, delays the ageing and simplify the installation for the baking. CONSTITUTION: In the preliminary formulation for bun dough, wheat flour, table salt and yeast are added in amounts of 40-80, 0.5-1.5 and 0.1-3.0 in bakery percentage, respectively, and, when necessary, saccharides are also added.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a conventional straight method,
It relates to a method for manufacturing breads that eliminates the disadvantages of the intermediate seed method and improves the advantages of both methods. More specifically, it improves the flavor of breads, delays aging, and simplifies the bread manufacturing facility. The present invention also relates to a method for producing breads.

[0002]

2. Description of the Related Art Conventionally, bread manufacturing methods are broadly classified into a straight method and a medium seed method. Generally, small and medium bread manufacturers use the straight method and large bread manufacturers use the medium seed method. It is used to make breads. The straight method is
It is characterized in that all ingredients such as wheat flour, salt, sugar, oil and fat, yeast, yeast food, skim milk powder, and water, which have been set to be mixed, are kneaded at one time to prepare a dough. Then, after producing the dough as described above, usually 90 ~ 90
Ferment for about 120 minutes, then divide / round, bench time, molding (molding), final fermentation (proofing) for about 45 to 50 minutes, kiln putting, baking at about 200 ° C for about 35 to 40 minutes, kiln removal This is a method of performing each step of finishing. This straight method has the advantage that it is easy to prepare once and that bread with excellent flavor and aroma can be obtained. In addition, the medium seed method is to prepare medium seeds by adding yeast, yeast food, water, etc. to 50% or more of the flour set in advance, and usually ferment for about 2 to 5 hours under control at about 27 to 29 ° C. And then the remaining flour, salt,
Its characteristic is that it is kneaded by adding sugar, oil and fat, skim milk powder, water and the like. Then, similar to the straight method described above, this is a method of performing each step after division / rounding. This middle seed method has the advantages of high dough stability, good kiln elongation, excellent mechanical resistance, soft bread, and slow aging of the bread. Therefore, it is suitable for a large bread maker who uses a machine for mass production.

[0003]

However, both the straight method and the intermediate seed method have the following drawbacks. The straight method is inferior in the flexibility of fabric management,
It was difficult to adjust the dough kneading temperature, the amount of water added, and the fermentation conditions. In addition, since the mechanical resistance of the dough is poor, if a mechanical device is used in the dividing step, the forming step, etc., the dough will be greatly damaged, and it will be difficult to produce good quality bread. Therefore, it was not suitable for a large bread maker who uses a machine to perform mass production. In addition, there is a problem that bread ages quickly. The middle seed method has a drawback in that it is slightly sour in terms of aroma and flavor and more likely to be dumb-like in terms of the taste when compared with the straight method. In addition, this intermediate species method has 2
There is a method of performing fermentation for ~ 5 hours, a long-time method of performing fermentation for 8-10 hours, and a low temperature seed method for overnight refrigeration (overnight method). Depending on the type or manufacturing method, you may have to work early in the morning or work at night. In particular, even now that the two-day work week is widely used, it is necessary to return the holidays and prepare for the production (main kneading) after the consecutive holidays, so there is a need to eliminate this severe working condition. still,
Table 1 shows the characteristics of the straight method, the intermediate seed method, and the MSS method of the present invention described later.

[Table 1]

As described above, the straight method generally has the advantage that bread with excellent flavor and aroma can be obtained, but it has problems such as rapid aging and poor mechanical resistance.
On the other hand, the middle seed method can be used for mass production using a machine, and although bread that is slow to age can be obtained, it has a slight acidity in flavor and has the drawback that workers are required to work early in the morning or work at night. . Then, the shortcomings of the straight method and the middle-class method are eliminated crosswise, and the advantages of both manufacturing methods are further improved, in particular, the worker does not have to work early in the morning, work at night, or return to work on holidays. There was a long-felt need for a new manufacturing method that would save money.

[0005]

SUMMARY OF THE INVENTION The present invention has been proposed in view of the above, and in the pre-mixing of bread dough, the flour is 40 to 80% in bakery percentage and 0.5 to 1.
The present invention relates to a method for producing breads (hereinafter referred to as MSS production method) in which 5% sodium chloride and 0.1 to 3.0% yeast are added, and further sugars are added as necessary.

In the MSS production method of the present invention, the amounts of salt, yeast and flour added in the pre-seed formulation of the bread dough in the medium-seed method are defined by bakery percentages. In the MSS production method of the present invention described above, 40 to 80% of wheat flour is added to the seed as described above, but if the amount of this wheat flour is less than 40%, the flavor is impaired, and if it is more than 80%, the dough fermentation becomes unstable. turn into. Further, in the conventional middle seed method, salt is not added to the former seed formulation, but in the MSS manufacturing method of the present invention, 0.5 to 1.5% of salt is added as described above, and fermentation is appropriately suppressed to slowly Aging for a long time and improving the aroma and flavor of bread. If the amount of this salt is less than 0.5%, fermentation will be excessive and 1.5%
If it is more, fermentation will be insufficient. In addition, it is preferable to adjust the addition amount of this salt according to the season in order to stabilize the quality of bread, which is 0.8 to 1.5% in the summer and 0.5 to 1.0% in the winter. It is preferably used in the range.
Further, in the MSS production method of the present invention, yeast of 0.1 to 3.0% is added to the seed as described above, but if the amount of yeast is less than 0.1%, fermentation is insufficient and 3.0%. If it is more, fermentation will be excessive. 0 if necessary.
You may make it accelerate | stimulate fermentation by adding 2 to 1.5% of saccharides. Further, the amount of water added is not particularly limited, but it is preferable to make the dough to have a hardness of about 25 to 45%. Thus, by fermenting the preceding seeds of bread dough for which the respective addition amounts are specified for 4 to 48 hours, and finally kneading according to the conventional method, it is possible to produce breads excellent in aroma and flavor not inferior to the straight method. it can.

For example, in the long-term seeding method in which the fermentation time is 10 to 48 hours, the pH of the bread dough tends to be low and the bread tends to have a strong acidity in the conventional method.
In the SS production method, salt was added to the seeds so that no sourness was produced even during long-term fermentation, and the amount of yeast was reduced compared to the conventional production method, and it was preferable to use a hard dough with a reduced amount of water to stabilize for a long time. You can get the dough.
Further, in the conventional middle seed method, the fermentation end point temperature of the dough is set to 27 to 2
It must be controlled within an extremely narrow temperature range of 9 ° C., and the target value of 28 ± 0.5 ° C. is set in the middle-class method of a large-scale production factory. It is possible to broaden the range of the fermentation end point temperature of, and specifically, it is possible to produce good bread from a minimum of 15 ° C to a maximum of 32 ° C. Therefore, in the conventional middle seed method, it is necessary to store the dough in the fermentation chamber, and in the low temperature middle seed method, it is necessary to store it in the refrigerator, but in the MSS manufacturing method of the present invention, the finished dough is stored in a special temperature environment. Since there is no need to do so, there is no need to invest in equipment for adjusting the temperature, and for example, it can be placed in the working room.

Further, even in the pre-seed method in which the fermentation time is about 4 hours, the flavor of the obtained bread is superior to that in the conventional mid-seed method.
It is possible to give an aroma that is not inferior to that of the straight method, and the umami of the bread is the most delicious bread compared to the conventional middle seed method, 100% middle seed method, liquid type method, etc. In the pre-time seeding method, saccharides may be added as needed to promote fermentation and the fermentation may be adjusted to an appropriate level. In this 4-hour seeding method, it is necessary to set the fermentation end point temperature to 28 ± 0.5 ° C. which is the conventional value.

The MSS manufacturing method of the present invention eliminates the drawbacks of the straight method and the middle seed method as shown in Table 1 above, and improves the advantages of both methods. For example, in the conventional straight method, as described above, there are drawbacks such as fast aging of bread, poor mechanical resistance of dough, poor kiln growth, rough ridges, thick cortex, and firmness. It eliminates all the disadvantages of the method, at the same time reduces the sourness in terms of aroma and flavor, which has been regarded as a defect of the middle seed method, and the texture of bread does not become a dumpling like the straight method,
Bread with excellent flavor can be obtained. In addition, the flavor of the bread obtained by the MSS manufacturing method of the present invention is extremely delicious, which is not found in conventional methods. Of course, not only bread but also any bread such as French bread, butter roll, and sweet bread can utilize the excellent characteristics of the MSS manufacturing method.

It should be noted that, since the carcinogenicity of potassium bromate has become a problem in the United States for four years and its use has been stopped (voluntary regulation) in Japan, bakery has become a new improver in place of L-ascorbic acid. (Vitamin C) is used, but with this L-ascorbic acid, it was possible to obtain only an inferior flavor as compared with the conventional bread using potassium bromate. Also, no new improver comparable to potassium bromate has been found yet. However, when the MSS manufacturing method of the present invention is used, bread having a flavor comparable to potassium bromate can be obtained.

[0011]

【Example】

[Example 1]: Production of loaf bread using long-term seeding method A pre-seed formulation of bread dough shown in Table 2 was stirred at a low speed 2
Min, medium speed 1 min, targeting a forging temperature of 24 ° C, 10-25
Ferment for a period of time to reach a target end temperature of 15 to 32 ° C. Next, the kneading material having the composition shown in the same table was added, and the stirring speed was low 3 minutes, medium speed 3 minutes, and fat was further added, and the kneading temperature was 28 ° C. at low speed 1 minute, medium speed 4 minutes and high speed 1 minute. Set a goal. Then, after a floor time of 20 minutes, a dividing / rounding process was performed, and after a bench time of 25 minutes, the mixture was put into a mold, and a final fermentation (proofing) of 40 minutes was performed to put it in a kiln. And 200
Firing was performed under the conditions of 40 ° C for 40 minutes. The dough is 225 (three pieces)
The specific volume was 4.0 with g × 6.

[Table 2] The bread obtained in Example 1 was excellent in flavor, particularly aroma, and had a good taste.

[Example 2]: Production of French bread using a long-term seeding method A pre-seed mixture of bread dough shown in Table 2 was stirred at a low speed 2
Min, medium speed 1 minute, the target temperature is 20-24 ℃
Ferment for ~ 25 hours to a target end point temperature of 15-32 ° C. Next, the kneading material having the composition shown in the same table is added, and a kneading temperature of 24 ° C. is set at a stirring speed of low speed of 6 minutes and medium speed of 3 minutes. Then, after a floor time of 40 minutes, a dividing / rounding process was performed, and after a bench time of 30 minutes, the material was molded into a predetermined shape, and a final fermentation (cloth proofer) was performed for 80 minutes and put into a steam oven. Then, firing was performed under conditions of 210 ° C. × 35 minutes. The dough division weight was 350 g (bucket). The French bread obtained in Example 2 was excellent in flavor, particularly fragrance, and had a good taste.

[Example 3]: Manufacture of soft French bread using the seeding method for 4 hours.
The target is a forging temperature of 24 to 25 ° C. at a medium speed of 2 minutes, and fermentation is carried out for 4 hours to a target end point temperature of 26 to 27 ° C. next,
Add the kneading material of the formulation shown in the same table, stirring speed low 8
The target temperature is 24 to 25 ° C in 3 minutes at medium speed. Next, after 40 minutes of floor time, a dividing and rounding process is performed, and after 30 minutes of bench time, it is molded into a predetermined shape,
A 70-minute final fermentation (cloth proof) was performed and put into a steam oven. Then, firing was performed under conditions of 210 ° C. × 35 minutes. The dough division weight was 350 g (bucket). The soft French bread obtained in Example 3 was excellent in flavor, particularly aroma, and had a good taste.

[Example 4]: Production of butter roll using long-term seeding method Mixing of dough seeds shown in Table 2 with a stirring speed of low speed 2
Min, medium speed 1 minute, the target temperature is 20-24 ℃
Ferment for ~ 25 hours to a target end point temperature of 10-32 ° C. Next, the kneading material having the composition shown in the same table was added, and the stirring speed was low for 3 minutes, medium speed for 4 minutes, and oil and fat were further added for low speed 2 minutes.
Min, medium speed 4 minutes and the target temperature is 28 ℃. Then
After a floor time of 30 minutes, a dividing / rounding process was performed, and after a bench time of 20 minutes, the mixture was molded into a predetermined shape, and a final fermentation (proofing) of 45 minutes was performed to put it in a kiln. And 2
Firing was performed under the conditions of 00 ° C. × 12 minutes. The dough split weight is 45
g. The butter roll obtained in Example 4 above was
The flavor, especially the scent, was excellent, and the mouthfeel was good.

Example 5: Manufacture of butter rolls using the 4-hour pre-seeding method The dough pre-blending shown in Table 2 was stirred at a low speed of 2
The target temperature is 24 to 25 ° C. in 2 minutes at medium speed, and fermentation is performed for 4 hours to reach the target end point temperature of 28 ° C. Next, the kneading material having the composition shown in the table is added, the stirring speed is set to low speed of 3 minutes and medium speed of 5 minutes, and oil and fat are further added to aim at a kneading temperature of 28 ° C. at low speed of 2 minutes and medium speed of 5 minutes. Then, after a floor time of 30 minutes, a dividing / rounding process was performed, and after a bench time of 20 minutes, the material was molded into a predetermined shape, and final fermentation (proofing) for 45 minutes was performed to put it in a kiln. And it baked on condition of 200 degreeC x 12 minutes. The butter roll obtained in Example 5 was excellent in flavor, particularly scent, and had a good mouth feel.

[Example 6]: Manufacture of bread using the 4-hour pre-seed method The pre-seed formulation of the bread dough shown in Table 2 was stirred at a low speed of 3
The target is a forging temperature of 25 ° C. at a speed of 2 minutes and a medium speed of 2 minutes, and fermentation is carried out for 4 hours to reach a target end point temperature of 28 to 29 ° C. Next, the kneading material having the composition shown in the same table was added, and the stirring speed was low speed 3 minutes, medium speed 4 minutes, and oil and fat were further added, and the kneading temperature was 28 ° C at low speed 1 minute, medium speed 3 minutes and high speed 2 minutes. Set a goal. Then, after a floor time of 20 minutes, a dividing / rounding process was performed, and after a bench time of 25 minutes, the mixture was molded into a predetermined shape, and a final fermentation (proofing) of 40 minutes was performed to put it in a kiln. And 200 ℃ ×
It was baked under the condition of 40 minutes. Dough (3 loaf type) 225g ×
6, the specific volume was 4.0. The bread obtained in Example 6 was excellent in flavor, particularly aroma, and had a good taste.

[Example 7]: Production of butter rolls using the long-term seeding method The premixing of the dough shown in Table 2 was carried out at a stirring speed of low speed 2.
The fermentation temperature was set at 23 ° C. for 1 minute and medium speed for 1 minute, and the fermentation was carried out for 48 hours. Then, the butter roll produced according to the above using the kneaded material having the composition shown in the same table was excellent in flavor, particularly scent, and had a good taste.

Although the present invention has been described above based on the embodiments, the present invention is not limited to the above embodiments, and can be carried out in any manner as long as the configuration described in the claims is not changed. it can.

[0019]

As described above, the present invention solves the drawbacks of the conventional straight method and the intermediate seed method and improves the advantages of both methods. That is, in the conventional straight method, there are drawbacks such as fast aging of bread, poor mechanical resistance of dough, poor kiln elongation, rough ridges, thick cortex, and firmness, but the present invention has all of these various drawbacks. Resolved
At the same time, the sourness in terms of aroma and flavor, which have been the drawbacks of the middle seed method, is reduced, and the texture of bread does not become dumb like the straight method, and bread with excellent flavor can be obtained. In addition, the flavor of the bread obtained in the present invention is extremely delicious, which is not obtained by the conventional method.

Further, in the present invention, the fermentation time can be appropriately set within a wide range of 4 to 48 hours, so that, for example, if the long-term predecessor method is adopted during the operation after the consecutive holidays, the people involved in the bread making can go to work early in the morning. And night work can be eliminated. In addition, the fermentation temperature of the dough is 1
Since it is not necessary to strictly set the temperature within a wide range of 5 to 32 ° C, it can be carried out without adding equipment such as a fermentation chamber and a refrigerator, and it is economical and has practical value. It will be expensive.

[Procedure amendment]

[Submission date] January 17, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

[0011]

Examples [Example 1]: Production of loaf bread using long-term seeding method The pre-seed mix of bread dough shown in Table 2 was stirred at a low speed 2
Min, medium speed 1 min, targeting a forging temperature of 24 ° C, 10-25
Ferment for a period of time to reach a target end temperature of 15 to 32 ° C. Next, the kneading material having the composition shown in the same table was added, and the stirring speed was low 3 minutes, medium speed 3 minutes, and fat was further added, and the kneading temperature was 28 ° C. at low speed 1 minute, medium speed 4 minutes and high speed 1 minute. Set a goal. Then, after a floor time of 20 minutes, a dividing / rounding process was performed, and after a bench time of 25 minutes, the mixture was put into a mold, and a final fermentation (proofing) of 40 minutes was performed to put it in a kiln. And 200
Firing was performed under the conditions of 40 ° C for 40 minutes. The dough is 225 (three pieces)
The specific volume was 4.0 with g × 6.

[Table 2] The bread obtained in Example 1 was excellent in flavor, particularly aroma, and had a good taste.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction content]

[Example 4]: Production of butter roll using long-term seeding method Mixing of dough seeds shown in Table 2 with a stirring speed of low speed 2
Min, medium speed 1 minute, the target temperature is 20-24 ℃
Ferment for ~ 25 hours to a target end point temperature of 15-32 ° C. Next, the kneading material having the composition shown in the same table was added, and the stirring speed was low for 3 minutes, medium speed for 4 minutes, and oil and fat were further added for low speed 2 minutes.
Min, medium speed 4 minutes and the target temperature is 28 ℃. Then
After a floor time of 30 minutes, a dividing / rounding process was performed, and after a bench time of 20 minutes, the mixture was molded into a predetermined shape, and a final fermentation (proofing) of 45 minutes was performed to put it in a kiln. And 2
Firing was performed under the conditions of 00 ° C. × 12 minutes. The dough split weight is 45
g. The butter roll obtained in Example 4 above was
The flavor, especially the scent, was excellent, and the mouthfeel was good.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

[Example 7]: Production of loaf bread using the long-term seeding method The pre-seed mixture of bread dough shown in Table 2 was stirred at a low speed 2
The fermentation temperature was set at 23 ° C. for 1 minute and medium speed for 1 minute, and the fermentation was carried out for 48 hours. Then, the bread prepared according to the above using the kneaded material having the composition shown in the table had excellent flavor, particularly aroma, and had a good taste.

Claims (1)

[Claims] 1. In a pre-blend of bread dough, 40-80% flour by bakery percentage and 0.5-1.
A method for producing breads, wherein 5% sodium chloride and 0.1 to 3.0% yeast are added, and further sugars are added if necessary.